2016 Fiscal Year Final Research Report
Analysis of Taste Component Characteristics of Edible Chrysanthemum
| Project/Area Number |
26350097
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | University of Niigata Prefecture |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
IGARASHI KIHARU 山形大学, 農学部, 教授 (00111336)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | 食用ぎく / 呈味成分 / ポリフェノール |
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| Outline of Final Research Achievements |
This study analyzed the taste composition characteristics of edible chrysanthemum petals by investigating taste quality through taste sensory analysis and by assessing general components (i.e. water, protein, lipid, carbohydrate and ash as described in the “Standard Tables of Food Composition in Japan”), polyphenol content, and other elements of these flowers. Results showed that sourness and saltiness qualities were at a level that had a minimal effect on the human palette. The sweetness of the petals appeared to be strongly correlated with total sugar content, as the ratios of fructose, glucose, and sucrose were similar among the samples. Compared to edible chrysanthemums with red-purple or pale purple petals, edible chrysanthemums with yellow petals were bitter and astringent due to having higher levels of polyphenols, which are components associated with bitterness and astringency.
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| Free Research Field |
複合領域、生活科学・食生活学
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